Stigghiola

Preparation:

Preparation: Here is the historical precedent of the modern and worldly 'barbecue': the popular itinerant seller of stigghiole with his fucuni, large metal stove. U stigghiaru is perhaps the most characteristic figure of Sicilian gastronomy: he manipulates chicken offal, or lamb and kid, twisting the intestines, after having cut them into strips and washed them with water and salt, together with the 'net' of the sheep's intestines , to long tufts of parsley or braiding them on the long green onions. Then it will cook on the grill, without adding other fats, and seasoning only with salt and pepper. Very popular in Palermo, the specialty is common to all of Sicily. The stigghiole can also be cooked in a stew in a casserole, with tomatoes, but this happens very rarely.